If for some unknown, inexplainable, bizarre reason you have leftover Easter Eggs to use up, Jess from Cook n Create Adelaide has sent us through a few delicious ways to repurpose those eggs into other chocolately and delicious treats.
Easter Egg Chocolate Brownies
- 250g unsalted butter
- 300g chocolate (We like to mix it up so 100g Dark chocolate and 200g milk but really whatever you have is perfect!). Break the chocolate into small chunks/squares.
- 140g plain flour
- 50g cocoa powder
- 4 large eggs
- 400g golden caster sugar
- 6 Crème eggs cut in half (Caramel eggs also work amazingly well!)
- Preheat the oven to 160c and grease or line (We prefer to line it with baking paper) a 20cm x 30cm baking tin
- Melt the butter, sugar and chocolate together in a glass bowl over simmering water. Keep stirring. When it’s all melted and the sugar no longer feels ‘grainy’ remove from the heat (you can check this by pressing the back of a metal spoon against the side of the bowl and feeling the grain). Be careful when you take the bowl off the pan and tilt it away from you to avoid a steam burn.
- Break the eggs one by one into the bowl. You MUST mix thoroughly between each egg (we like to use a whisk for this). This is really important, or you will get chunks of cooked egg white in your mixture!
- Sieve over the flour and cocoa and fold in thoroughly with a metal spoon.
- Pour the mixture into the baking tin and cook for 15 mins. Gently press in the crème eggs spaced evenly apart and put back into the oven for a further 15 mins. If the brownies are still really gooey pop them back in for a further 5 mins. Remember they will firm up as they cool.
- Cool thoroughly before slicing into squares.
Easter Egg Ice Cream
- 100g chocolate
- 300ml double cream
- 300ml full fat milk
- 85g sugar
- 3 free range egg yolks (Free range is ALWAYS important!)
- Snap the chocolate into pieces and put into a saucepan with the milk.
- Heat gently, stirring until smooth then remove from the heat. Allow the mixture to cool slightly.
- Beat the sugar and egg yolks in a bowl until pale and thick (An electric whisk is the most effective!). Pour in the cooled chocolate milk mixture slowly and then strain back into the saucepan.
- Cook the custard (Because that’s what you just made!) over a GENTLE heat, stirring continuously until it thickens and coats the back of a wooden spoon. DO NOT allow the mixture to boil or it will curdle.
- Pour into a bowl and leave to cool totally. Keep stirring occasionally.
- Once cooled, whip the cream into soft peaks, and FOLD through the chocolate mixture.
- Churn the mixture in an ice cream machine, according to the manufacturers instructions until it’s frozen.
Easy Easter Shortbread
Ingredients for shortbreads
- 150g plain flour (and a little extra for dusting)
- 100g unsalted butter (needs to be cold from the fridge and cut into cubes)
- 50g caster sugar
For the icing
- 400 icing sugar
- Juice of 1-2 lemons (75ml) or 2-3 limes if you want the icing flavored, otherwise you can use 75ml water
- Gel food colouring
- Icing pens
(We just used the icing pens with our little kiddies and they were fun and easy)
Method for shortbreads
- Preheat the oven to 170c and line a baking tray
- Put the flour, sugar and cubed butter into a mixing bowl
- Use your fingers to rub through the ingredients until it resembles fine breadcrumbs – this gives the Shortbread it’s ‘Short’ and crumbly texture. Squeeze it until it comes together into a firm dough. (If it’s too crumbly to bring together you can add a couple of crops of water to bind it).
- Chill for 15 mins until it is firm
- Dust your work surface with flour and roll out the dough until it is approx. 4-5ml thick
- Cut out your shapes and place biscuits on your baking tray spaced evenly
- Chill for a further 15 mins
- Bake the shortbreads for 15-17 mins until a light golden brown
- Transfer to cooling rack and allow to cool TOTALLY before you decorate with your icing
Method for the icing
- Put the icing sugar into a bowl with the juice/water and beat with a metal spoon until the mixture is smooth and glossy
- Separate the icing into different bowls (as many colours as you want)
- Add the food colouring and mix until you have your desired colours
- Using the back of a metal teaspoon gently spread over the base colours onto your shortbreads
- Allow the icing to set quickly
- Get creative with your icing/icing pens and make them look funky!
Eggsellent Easter Egg Hot Chocolate
- 1 x 200g chocolate Easter egg
- 3 cups of full cream milk (makes it rich and creamy)
- 1 tbsp cocoa powder (this makes it really rich so only add if you want it to be intense and indulgent!) You could use hot chocolate powder for a lighter taste
- Cream and Marshmallows to serve
- Melt the chocolate (broken into pieces) in a glass bowl over a simmering pan of hot water. Keep stirring until smooth. Remove from the heat. When you remove the bowl tilt it away from you so the steam can escape and you don’t get a steam burn.
- Heat the milk slowly in a pan. Remove as soon as it begins to simmer – do not let it boil.
- Add the melted chocolate and stir until thoroughly combined
- Toast some marshmallows or serve with your favourite toppings
- Serve and REEEELAX!